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Easy • Vegetarian

Crispy Chickpea and Broccoli Bowls with Tahini Drizzle

Hearty, roasted crispy chickpeas and tender broccoli are served over grains and drizzled with a bright lemon-tahini sauce for a satisfying vegetarian bowl.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Crispy Chickpea and Broccoli Bowls with Tahini Drizzle

Craving something wholesome, flavorful, and incredibly satisfying? These Crispy Chickpea and Broccoli Bowls with Tahini Drizzle are here to deliver! Roasted chickpeas get wonderfully crunchy, while tender broccoli mingles with grains, all tied together by a zesty, creamy tahini sauce. It's a plant-powered meal that's easy enough for weeknights and delicious enough for any day!

Ingredients

Yield: 4 servings

Crispy Chickpeas & Broccoli

  • 1 (15-ounce) can chickpeas, rinsed, drained, and patted very dry
  • 1 large head broccoli, cut into small florets
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

Lemon-Tahini Drizzle

  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp water (or more, to thin)
  • 1/2 clove garlic, minced (optional)
  • Pinch of salt

For Serving

  • 4 cups cooked quinoa or brown rice
  • Optional: Fresh parsley or cilantro for garnish

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, combine the patted-dry chickpeas and broccoli florets. Drizzle with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Toss well to coat evenly.

  3. Step 3

    Spread the seasoned chickpeas and broccoli in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the broccoli is tender with slightly browned edges.

  4. Step 4

    While the vegetables are roasting, prepare the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, 1 tablespoon of water, minced garlic (if using), and a pinch of salt until smooth. If the sauce is too thick, add more water, a teaspoon at a time, until it reaches a pourable consistency.

  5. Step 5

    Divide the cooked quinoa or brown rice among four bowls. Top with the roasted crispy chickpeas and broccoli.

  6. Step 6

    Generously drizzle the lemon-tahini sauce over each bowl. Garnish with fresh parsley or cilantro, if desired, and serve immediately.

Tips

  • Patting the chickpeas very dry is key to getting them crispy! You can even let them air dry for a bit.
  • Don't overcrowd your baking sheet, or the chickpeas and broccoli will steam instead of roast and crisp.
  • Add a handful of baby spinach or massaged kale to your bowls for extra greens, or some chopped avocado for healthy fats.

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